Tag Archives: Potatoes

Potato Latkes

17 Nov

My mom has been making these potato pancakes for as long as I can remember. And before this recipe, she probably made another version of potato pancakes. Eating potato pancakes (aka potato latkes) is part of our eastern european heritage (we’re Lithuanian).


Most of the time, I am disappointed with potato latkes when I order them out. So I typically don’t eat them anywhere other than my family’s house. They are usually made with too much “filling” so that its consistency is more cake than potato. They are too thick and greasy and sit like a bomb in your stomach. I don’t know what they add to it to weigh them down, but it’s just not cool. I find myself asking “where’s the potato”?


This recipe is INSANE though – not only insanely simple, but insanely delicious. It was posted in the New York Times EONS ago and it comes from Simon and Garfunkel. Here is a pic of it!

simon and garfunkel


When you use a food processor to grate your onions and potatoes, it goes SO much easier and quicker! Also, if you find the mixture to be too wet, drain some of the liquid out of the bowl.


You want to make sure you use a non-stick frying pan as well – something that will encourage the pancakes to lift up easily. I have made the mistake of using a bad pan and it was a disaster!



Our family serves these with sour cream. Some people like to eat them with applesauce or ketchup. Whatever you prefer, go for it!


 The next time you have Jewish friends over, make this for them – they will beg you for the recipe!

Potato Latkes


  • 4 large potatoes
  • 1/4 cup milk
  • 1 onion
  • 2 tblsp flour
  • 1 tsp salt
  • Vegetable oil


Grate potatoes into the milk. Grate the onion into the mixture. Add flour and salt, mix well.

Spoon mixture one tablespoon at a time into hot oil in a frying pan. You can make the pancakes as little or as large as you like. Make sure that the pancake is flat and not too lumpy or thick.

Brown on one side, then turn and brown on the other. Drain on a paper towel.

Serve hot with a side of applesauce or sour cream.


Bourbon and Maple Roasted Sweet Potatoes – Happy Thanksgiving!

24 Nov

From the minute I saw this recipe in Bon Appetit (November 2012), I knew I was going to make it for Thanksgiving. I am usually the Sweet Potato/Yams girl – and I usually bring Candied Yams. But I am getting tired of plain ole candied yams. I wanted to step it up this year. And I am really not into the whole marshmellow thing.

The sauce was delicious and soooo easy. I might have also added a splash or two more of bourbon than the recipe calls for. I cant help it. More alcohol, more better right? 🙂

I cant stress how easy this recipe was to make. The hardest part about it is peeling and chopping the sweet potatoes. And even that’s not a big deal.

Get the potatoes all nice and roasted and crispy if possible. So delicious. I could sit down with just the plain roasted sweet potatoes……yum!

You make the sauce separate from roasting the sweet potatoes. Then pour it on right before serving and add the toasted almonds. It is so good – you can really taste the coffee and bourbon flavors. The flavor complements the sweetness of the potatoes.

This makes a perfect side dish anytime, but really glams up the thanksgiving table if I dont say so myself. Here is a pic of our 3 turkeys that my brother Pat made – baked, smoked, and fried……everyone had their favorite type of the night. But they were all so tasty and well-cooked. My brother makes some goodass meat!

Hope everyone had a great Thanksgiving with family and friends!!!

Bourbon and Maple Roasted Sweet Potatoes


  • 1 ½ cups strong hot coffee
  • 9 tablespoons pure maple syrup
  • 3 tablespoons(packed) dark brown sugar
  • ½ teaspoon instant espresso powder
  • 1/3 cup bourbon
  • 9 tablespoons unsalted butter, divided
  • Kosher salt and freshly ground black pepper
  • 5 pounds red-skinned sweet potatoes (about 8 medium), peeled, cut into 2 1/2-inch–3-inch pieces
  • 3 tablespoons olive oil
  • ½ cup chopped smoked almonds (or toasted almonds)


  • Stir coffee, maple syrup, sugar, and espresso powder in a medium saucepan over medium-high heat until sugar dissolves. Bring mixture to a boil; cook until thickened and reduced by half, 6-7 minutes.
  • Remove syrup from heat; add bourbon and 2 tablespoons butter. Reduce heat to medium and simmer until sauce is reduced to about 3/4 cup, 40-45 minutes (mixture should be thick enough to coat a spoon, but not sticky, and will thicken as it cools). Season sauce to taste with salt and pepper. (DO AHEAD: Sauce can be made 2 days ahead. Cover; chill. Rewarm before serving.)
  • Arrange racks in upper and lower thirds of oven; preheat to 425°. Melt remaining 7 tablespoons butter in a small saucepan; pour into a large bowl. Add sweet potatoes and oil and season with salt and pepper. Divide potato mixture between 2 large rimmed baking sheets and roast, turning potatoes often and rotating sheets halfway through, until potatoes are tender and start to turn golden brown and crisp around the edges, 30-35 minutes. (DO AHEAD: Potatoes can be roasted 4 hours ahead. Let stand at room temperature. You dont have to rewarm before serving since the sauce will be warmed.)
  • Toast your almonds (either in oven or in sautee pan on stove)
  • Transfer potatoes to a serving platter. Drizzle some warm sauce over and sprinkle with almonds; serve remaining sauce along-side for those who want more.
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